Potential for acrylamide formation in potatoes: data from the 2003 harvest

Amrein, Thomas M.; Schönbächler, Barbara; Rohner, Fabian; Lukac, Helen; Schneider, Hanna; Keiser, Andreas; Escher, F.; Amadò, Renato

doi:10.1007/s00217-004-1025-z

Cited by 97 publications

(116 citation statements)

References 28 publications

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“…The effects were likewise but less pronounced for the roasting experiment carried out at 130 C: reducing sugar decreased by more than 50%, whereas still 95% of the initial asparagine content was found. Similar behavior of these compounds was also observed in heated potatoes [24]. Glucose and fructose react much faster than free asparagine upon heating and therefore their content could directly influence acrylamide formation.…”

Section: Changes Of Sugar and Asparagine Content In Almonds During Rosupporting

confidence: 70%

“…On a molar basis free asparagine is roughly as abundant as the reducing sugars: The ratio of the molar content of free asparagine to reducing sugars ranged from 0.8 to 1.2. Thus, the situation of the acrylamide precursors in almonds is different from that for potatoes, where reducing sugars are limiting [9,23,24], or that for sweet bakery products, where asparagine is limiting [12,18]. As can be seen from the relative standard deviation, the reducing sugars varied somewhat more between the cultivars than free asparagine.…”

Section: Changes Of Sugar and Asparagine Content In Almonds During Romentioning

confidence: 94%

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Acrylamide in almond products

Amrein

Andres

Schönbächler

et al. 2005

Eur Food Res Technol

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Acrylamide was determined in 86 different almond products, such as roasted almonds, almond-containing bakery products, raw almonds, and marzipan. The highest acrylamide concentrations were found in dark roasted almonds, while only moderate acrylamide contents were determined in bakery products. Roasting experiments under different process conditions showed that acrylamide increases with time and that temperature has a much stronger effect on acrylamide formation than time. During roasting reducing sugars are consumed faster and to a larger extent than free asparagine, suggesting that the content of reducing sugars may be a critical factor for acrylamide formation in roasted almonds. Acrylamide was found to decrease in roasted almonds during storage at room temperature.

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Section: Changes Of Sugar and Asparagine Content In Almonds During Rosupporting

confidence: 70%

Section: Changes Of Sugar and Asparagine Content In Almonds During Romentioning

confidence: 94%

Acrylamide in almond products

Amrein

Andres

Schönbächler

et al. 2005

Eur Food Res Technol

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“…Amrein et al 9,21) and Becalski et al 19) reported that the correlation between levels of components in tubers and the acrylamide level in chips increased slightly when asparagine content was included with the reducing sugars. We analyzed our data using Amrein's formula, (0.5 Â glucose + fructose) Â asparagine, in which glucose is weighted at half of fructose based on their relative efficiencies in acrylamide formation.…”

Section: Analysis Of the Relationship Between Levels Of Tuber Componementioning

confidence: 99%

“…Third, we tried to clarify the relationship between tuber components and acrylamide formation in chips from the results of this study, which gave a wider concentration range than in previous studies. 9,[19][20][21][22] …”

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confidence: 99%

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Matsuura‐Endo

Ohara-Takada

Chuda

et al. 2006

Bioscience, Biotechnology, and Biochemistry

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To clarify the effects of storage temperature on potato components and acrylamide in chips, tubers from five cultivars were stored at various temperatures (2, 6, 8, 10, and 18 C) for 18 weeks, and the contents of sugars, free amino acids in tubers, and acrylamide in chips after frying were analyzed. At temperatures lower than 8 C, the contents of reducing sugars increased markedly in all cultivars, with similar increases in the acrylamide level and dark brown chip color. Free amino acids showed little change at the storage temperatures tested and varied within certain ranges characteristic of each cultivar. The contents of reducing sugars correlated well with the acrylamide level when the fructose/asparagine molar ratio in the tubers was <2. When the fructose/ asparagine ratio was >2 by low-temperature storage, the asparagine content, rather than the reducing sugar content, was found to be the limiting factor for acrylamide formation.

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“…In the case of potato tubers, fructose and glucose account for almost all the reducing sugar content, with almost no maltose present. The relationship between precursor concentration and acrylamide formation in potato is complex, with reducing sugars being the major determinants of acrylamide-forming potential in most datasets but free asparagine contributing to the variance in some (Amrein et al 2003(Amrein et al , 2004Becalski et al 2004;De Wilde et al 2005;Elmore et al 2007Elmore et al , 2010Shepherd et al 2010;Halford et al 2012b;Muttucumaru et al 2013Muttucumaru et al , 2014. Free asparagine concentration has more influence in French fry rather than crisping varieties, probably because French fry varieties contain higher concentrations of sugars (Halford et al 2012b;Muttucumaru et al 2014), and modelling of the relationship between the ratio of free asparagine to reducing sugars in potatoes with unusually low concentrations of free asparagine from a U.K. field trial identified a ratio of free asparagine to reducing sugars of 2.257 ± 0.149 as a tipping point below which free asparagine concentration could affect acrylamide formation (Muttucumaru et al 2017).…”

Section: Introductionmentioning

confidence: 99%

Acrylamide levels in potato crisps in Europe from 2002 to 2016

Powers

Mottram

Curtis³

et al. 2017

Food Additives & Contaminants: Part A

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European manufacturers' data on acrylamide in potato crisps from 2002 to 2016 were analysed. A previous study showed a 53% reduction in mean acrylamide levels from 763 ng g −1 in 2002 to 358 ng g −1 in 2011. Analysis of data from the longer period showed that since 2011 there has been a levelling off, with the mean level for 2016 being 412 ng g −1 (still a 46% reduction from 2002), suggesting that the most effective acrylamide reduction measures had been devised and implemented by 2011. There were similar trends in the 90 th and 95 th quantile values, with the 90 th quantile values being below 1000 ng g −1 (the European Commission's current 'Indicative Value' for acrylamide in potato crisps) since 2010. The proportion of samples with acrylamide above 2000 ng g −1 fell from 4.8% in 2002 to 0.6% in 2016. Acrylamide levels showed marked seasonal variability, being highest in the first half of the year when potatoes were being used from storage, and lowest from July to September when potatoes were being harvested. Acrylamide levels were higher in thicker types of crisp in the early years of the study, but this difference disappeared in the later years, suggesting that manufacturers had acted to reduce acrylamide formation in these products. Higher values for acrylamide were recorded in north and east Europe than in the south and west up to 2013. Levels in the north and east declined in recent years, but remained higher in the north than in the other regions. The manufacturers' data were compared with a much smaller dataset provided by the European Food Safety Authority (EFSA). Levels of acrylamide in the EFSA dataset were consistently higher than in the manufacturers' data, possibly due to uneven sampling through the year and the seasonality of acrylamide levels. ARTICLE HISTORY

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Potential for acrylamide formation in potatoes: data from the 2003 harvest

Cited by 97 publications

References 28 publications

Acrylamide in almond products

Acrylamide in almond products

Effects of Storage Temperature on the Contents of Sugars and Free Amino Acids in Tubers from Different Potato Cultivars and Acrylamide in Chips

Acrylamide levels in potato crisps in Europe from 2002 to 2016

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